Ingredients
2
tablespoons olive oil
4
Yukon Gold potatoes, cut into 1/2-inch cubes
1
teaspoon Montreal steak grill seasoning
4
portabella mushroom caps, cut into 1/2-inch pieces
1
jalapeño chile, seeded, finely chopped
1
tablespoon lime juice
3
tablespoons crumbled blue cheese
1
tablespoon chopped fresh chives
Preparation
In large skillet, heat oil over medium heat. Add potatoes and grill seasoning; cook 5 to 8 minutes, stirring occasionally, until potatoes are lightly browned on all sides. Add mushrooms; cook 5 to 8 minutes longer, stirring occasionally, until potatoes are tender and mushrooms are browned.
Stir in jalapeño and lime juice. Sprinkle with blue cheese and chives.
